Almond Clementine Cake

This is another gluten free cake. Very easy to make and sooo delicious! You have to try it and let me know.
During citrus fruit season, I like to make citrus cakes. I am particularly fond of clementines. They are seedless, sweeter and have softer membranes than mandarins. For these reasons I prefer to use them to bake.

Ingredients
7 clementines (or mandarins)- Around 1 lb (500g)
4 large eggs
3/4 cup (150 g) coconut sugar (or granulated sugar)
2 cups (200 g) almond flour
1 teaspoon baking powder 

8-inch cake pan (20 cm)

Directions

1. Wash the clementines thoroughly. Cook them in a pot, covered with water for 1 hour or until tender. Keep an eye on the pan, and add more water as necessary. 
2. Drain the clementines in a bowl, let cool, then remove the seeds, if any. 
3. Puree the flesh and half of the skins using a food processor or a hand mixer. Add the juice collected in the bowl. You show obtain around 10 oz (300 g).
4. Pre-heat the oven to 375 degF (190degC).
5. Line the bottom of the pan with parchment paper and grease lightly.
6. In a separate bowl, beat the eggs with the sugar until thick.
7. Add almond flour, baking powder and clementine pulp, and mix well.
8. Pour the batter in the prepared pan and bake the cake for 45-50 minutes.

The cake should be slightly moist. Let the cake cool a little bit before unmolding.
Decorate with suprêmes of clementines or just icing sugar.